Study Of Quality And Mass Transfer On Ultra-high Pressure Brining Leg Of Lamb

Curing process can keep the meat products with special flavor and taste,which is often used in the process of meat processing.At the same time curing is also used in the meat storage bacause it can achieve ideal effects in sterilization and bacteriostasis.However,the traditional method has obvious demerits:the effective is too slowly,the periodic is too long and the curing meat contains high salt,inducing disease of heart head blodvessel easily.So we should find a high-effective and a low-salt curing way to promote the development of meart industry and the progress.The biggest advantage of ultrahigh pressure is to damage polymer hydrogen bond and ionic bond of meat,but it has not effcet on covalent bond, especially in meat products, such as pigments, vitamins, amino acids and other pleasant fragrances.Based on these,the effective of ultra-high pressure can keep the original taste.Our introduction based on leg of lamb.By curing way of ultra-high pressure.we can study the mass transfer kinetics parameters of ultrahigh pressure pickled lamb meat and the influence of lamb meat, pH, texture, microstructure, volatile flavor substances etc.,in order to providing theoretical basis for ultrahigh pressure curing meat.Now,the concrete research content is as follows:1.Study for the mass transfer kinetics parameters of ultrahigh pressure pickled lamb meat.Based on leg of lamb,we use four defferent pressures(100、200、300、400 MPa) and five different times (1、3、 5、10、15min) to curing leg of lamb. By measuring under different pressure and time conditions of a leg of lamb totally quality, changes in salinity, moisture content, leg of lamb meat under different pressure, time pickled mass transfer kinetics data to obtain optimum curing condition.The rusult shows that,in the process of curing,material and mass change has been significantly influenced with the change of curing times and pressures.Mutton total quality,moisture content reduce with the increase of salt water mass fraction, and leg of lamb meat marinated in the mass transfer with the change of time measurement model has good linear correlation,applying to this study perfectly.2. Ultra-high pressure curing effects on the quality of lamb meat. Based on leg of lamb,we use 4 different pressures (100～400 MPa) curing 15min with ultrahigh pressure.Then,we analysis PH, texture, volatile flavor compounds of curing lamb meat.The result shows that,on the one hand,when the pressure lower than 200Mpa,the pressure has no effect on lamb meat,or it can obvious increase the PH of lamb meat. On the other hand,ultrahigh pressure has greatly effect on tenderness. (P<0.05) With the increase of pressure, the shear stress first appears small and then increases.When arrived MPa, the shear stress is the lowest,it can improve meat tenderness; Ultrahigh pressure curing effects on the color of lamb meat. With the increase of pressure, L* value increased significantly, a* value, b* value presents an overall trend from big to small, the pressure MPa* a* b* color value, with the decrease of pressure, the color gradually from red variable grey. High pressure curing effect on the leg of lamb meat:with the increase of pressure, it can increase the volatile flavor compounds of the total peak area, indicating that the pressure is beneficial to improving the leg of lamb meat marinated. through the analysis of the first principal component of 3 class of compounds from big to small order for miscellaneous ketones, ethers> aldehydes; three flavor compounds in the second principal component contribution rate from big to small order for ester>heterocyclic>acids; the order of magnitude of the third principal component 2 class of compounds for hydrocarbons> alcohols, the 8 kinds of volatile flavor compounds jointly gave marinated lamb meat flavor.3.Ultra high pressure curing effect on the microstructure of lamb meat. Based on leg of lamb,we use 4 different pressures(100-400MPa)curing 15min with ultra high pressure,then observe the The microstructure and characteristics of water marinated lamb meat.The rusult show that, under the ultra high pressure processing, if we marinate lamb meat in less than 100MPa pressure curing, we will be able to see marinated lamb meat m line, Z line and near the H band, I band, a band clearly. When we use pressure of 200MPa,we can see the clear sarcomere but the fuzzy H band.When the pressure arrived 300MPa,I bands are getting smaller,H bands disappear totally.When the pressure arrived 400MPa, pickled muscle fiber structure of lamb meat changed obviously,Z bands and I bands disappear completely. Around the Z line and M line were reunited, muscle fiber disappear.